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Utilization of Asian Moon Scallop (Amusium pleuronectes) Shell for Calcium Resource Formulation (In vivo) and Its Application on Fish-based Product
Tri W.Agustini
1
Faculty of Fisheries and Marine Science, Diponegoro University, Semarang – Indonesia
Introduction Asian Moon Scallop Production in Indonesian : 419 ton – 2.004 ton (DPPHP, 2008 and Statindex, 2009). Study on Asian moon scallop: 1. Distribution of Asian moon scallop along Java sea 2. Diversification of Asian moon scallop-based product 3. Shelf life of Asian moon scallop in different handling treatment
Central Java – Brebes = > 41 ton (Widowati et al., 2008)
Introduction Weight of Asian Moon Scallop : 250-670 gram Shell Waste : 53-65% (Trilaksani and Nurjanah, 2004)
Estimation of Shell Waste : • ± 2,000 tons Minimal 1,062.12 tons • In Brebes ± 21.73 tons 95-99% Calcium Carbonat (Oregon Department of Human Service, 1998 and Riverina, 2009)
Ash 83.6%, Calcium 17.23% and Phosphor 0.79% (Sarwono, 2009)
PRELIMINARY STUDY : Ca-absorption : Control 1.28%, treatment 15 mg (decrease absorbtion 1.01%) and 18 mg (decrease absorbtion 1.04%) (High Calcium and low Phosphor = 17.23% : 0.79% (Agustini et al., 2009)
Calcium Phosphor ratio = 3 : 1, 2 : 1, 1 : 1 (Ca/P) (Khomsan, 2004 dan Sediaoetama, 1989)
• Ca-Flour can be used in feeding trial apply in food product • In its application, addition of materials rich in phosphor (millet (Setaria italica sp.) and corn (Zea mays L.) is necessarily to be done • Need to evaluate its effect in chemical and physical characteristic of the products resulted
OBJECTIVES The objectives of this study : - to observe the effect of feed formulation using scallop shell flour, corn and millet flours to Caabsorption of blood serum in mice - to assess nutritional, chemical, physical and sensory quality of formulated scallop shell flour on food products.
METHODOLOGY
Applying Ca : P Formulation Treatment in Food
Experimental in vivo
1. Preparation of Ca-Flour - Mixture of asian moon scallop flour and corn flour - Mixture of Asian moon Scallop flour and millet flour
2. Feeding trial to mice Formulation Ca : P in feed + Ca-Flour) with ratio 1:1, 2:1 and 3:1 and evaluate for Ca-absorption during 0 h, 6 h, 3 days, 6 days and 10 days.
1. Formulation of Fish Based - Product Cookies (Sarwono, 2009), extrudate (Hermanianto et al., 2000), Fish Nugget (Agustini et al., 2006)
2. Chemical Analysis moisture, ash, fat, protein, carbohydrate, crude fibre, calcium, and phosphor
3. Physical Analysis - Breaking Strength (Thomas et al., 1994) = cookies and extrudate) - gel strength (SNI 2372.6:2009) .
Calcium Formulation
Ca P 1: 1 (Ca/P)
-Decreasing Growth -Loosing appetite -Decreasing ash and deposit of mineral (Ye et al., 2006) Gave significant effect in bone growing (Ye et al., 2006)
2 : 1 (Ca/P)
Have been used in Europe formulation standart but high phosphor consumption in food causing changing Ca/P ratio (Cherklewski, 2005)
3 : 1 (Ca/P)
Have not been studied
Preparation of Asian moon scallop flour Scallop Shell
Scallop Shell flour Boiling 80 ºC, 30 minutes Washing
Grinding
Autoclaving (121 ºC, 1 atm, 2 h) Cutting 2-3 cm
Extraction by 2N HCl at 60 ºC, 2 h
Drying (100 ºC, 1 h)
Washing
Preparation of Ca-Flour
Corn / Millet Milling
Sieving Mesh Size 80
Corn / Millet flour
Scallop Shell flour
Mixing
Formulation Ca : P using ratio of 3 : 1
Ca-Fluor
Table 1. Physical Caracteristicts and Nutrients Contents in Feeds (100 g)
Caracteristicts Physicals : Colour Appearence Nutrients : Protein (gr) Fat (gr) Carbohydrate (gr) Fibre (gr) Ash (gr) Moisture (gr) Calcium (mg) Phosphorus (mg) Phytic Acid(ppm)
Scallop shell flour
Corn flour
Millet flour
White Powder
Yellow Powder
Brown Powder
11.2 2.44 0,6 0 83.56 2.2 17230 790 -
13.20 7.45 65.79 9.6 2.27 11.29 1.98 1043.77 2.69
12.33 3.18 69.08 10.05 4.71 10.70 6.41 622.6 1.95
Standard Feed
Greenish Brown Pellet 21.98 5.53 53.21 7.31 7.48 11.80 423.97 770 -
Table 2. Calcium Content in Blood Serum Feed Formulation with Addition of SSF and Corn flour 1:1
SSF and Corn flour 2:1
SSF and Corn flour 3:1
SSF and Millet flour 1:1
SSF and Millet flour 2:1
SSF and Millet flour 3:1
Control
Body Weight (g) 0 day
140.17±3.12
137±6.4
160±2.37
149±4,6
142.67±5.0
159.5±6.4
123.3±2.6
3 days
151.67±10.2
145±9.87
161.5±12.1
161.5±16.8
172.08±9.7
162.7±7.8
126.2±4.7
6 days
153.3±13.5
150.5±17.7
165.3±14.1
166.8±17.2
183.2±14.2
166.8±7.2
131.7±6.8
10 days
158±13.77
155±25.64
175±15.09
179.3±23.0
193.75±14
171.8±7.7
146.3±9.8
Ca Serum (mmol/L) 0h 6h 3 days 6 days 10 days
2.49±0.08 2.40±0.14 1.23±1.09 2.67±0.04 2.65±0.15
2.4±0.13 2.25±0.17 1.16±1.22 2.57±0.24 2.48±0.35
2.42±0.07 2.53±0.11 0.14±0.02 2.37±0.11 2.57±0.13
2.54±0.14 2.32±0.09 0.65±1.05 2.51±0.09 2.51±0.21
2.46±0.2 2.28±0.07 0.4±0.46 2.53±0.17 2.59±0.04
2.62±0.11 2.37±0.04 0.3±0.25 2.67±0.16 2.57±0.09
2.54±0.16 2.41±0.02 1.87±1.0 2.62±0.85 2.56±0.06
Parameter
SSF= Scallop shell flour Mean±SD
Ca-absroption in Blood Serum of mice (Feeding Treatment ) 3.00
Kadar Kalsium darah (mmol/L)
2.50
2.00 JG1 JG2 JG3
1.50
JW1 JW2 JW3 KONTROL
1.00
0.50
0.00 Jam ke 0/Awal
Jam ke 6
Hari ke 3
Hari ke 6
Hari ke 10
Treatment JG 3 (SSF : Corn flour ) Ca:P = 3 : 1 Increase Blood Calcium Content in 6 hours and 6 days. This ratio will be used in preparation Ca-fortification in Fish Based product
Waktu pemeriksaan
Mice adaptation (Stress) in 3rd days causing the decrease in Caabsorption of blood serum
cookies 800
740
Kadar (mg/100 g)
700
600 500 400
Calcium Kalsiu m Phosphor
349.01
300 200 100
68.24 14.48
99.58
60
0
Control Kontrol
TCKS SSF dengan with TCKS SSFdengan with Jagung Jawawut Corn flour Millet flour Perlakuan
Comercial Cookies : 209 mg/ 100 gram (0.209%) (Sarwono, 2009) Fortification millet flour in cookies : 112-180 mg/100 gram (Khrisnan et al., 2011)
kadar (mg/100 g)
Extrudate 1000 900 800 700 600 500 400 300 200 100 0
950
582.66
Kalsium Calcium Fosfor Phosphorus 280 180
4.84 38.25 Kontrol Control
TCKSwith dengan SSF Jagung Corn flour
TCKS dengan SSF with Jawawut Millet flour
Perlakuan
Fortification with fish flour 15 mg/ 100 g (Oktavia, 2007) Amaranth Exstrusion Ca : 133.2 mg/100 g and P:1295 mg/100 g (Ferreira and Areas, 2010)
Fish Nugget 1000
910.01
900
Kadar (mg/100 g)
800 700 600 500 400 293.96
300
260.03
200 100 0
91.38 32.81
Control Kontrol
73.96
SSF with SSF with Tepung Tepung kalsium dan Kalsium Corn flour Milletdan flour jagung Perlakuan
Jawawut
Kalsium Calcium Fosfor Phosphorus
Calcium and Phosphor Corellations Cookies 120.00 100.00
y = -0,013x + 81,03 R² = - 0,058
80.00
r = - 0.24
60.00
Fish Nugget
40.00 300.00
20.00 0.00 0.00
250.00 200.00
400.00
600.00
800.00
200.00 y = 0.212x + 54.399 R² = 0.8631
150.00
extrudate
r = 0.92
100.00
300.00 50.00 250.00 y = 0.2548x + 35.476 R² = 0.9992
200.00 150.00
r = 0.99
100.00
50.00 0.00 0.00
500.00
1000.00
0.00 0.00
500.00
1000.00
Chemical Analysis Cookies
Parameter Moisture(%) Ash (%) Protein (%) Fat (%) Carbohydrat e(%)
extrudate
Crude Fibre (%) Parameter Moisture(%) Ash (%) Protein (%) Fat (%) Carbohydrate(%) Crude Fibre (%)
Fish Nugget
Paramenter
Moisture(%) Ash (%) Protein (%) Fat (%) Carbohydrat e(%) Crude Fibre (%)
Scallop shell flour with Corn flour
Control 7.56 1.20 8.31 19.7 51.2 11.9 Control 6.23 1.81 6.88 29.80 42.65 12.73
Control
62.02 2.07 10.01 7.04 18.85 1.54
Scallop shell flour with Millet flour
2.81 1.26 4.34 25.60 58.16
7.62 2.05 7.88 21.03 49.05
7.83 Scallop flour with Corn flour 5.76 2.46 6.56 34.43 36.54 14.25 Scallop flour with Corn flour
58.65 4.978 10.44 7.59 18.33 3.87
12.37 Scallop flour with Millet flour 6.20 3.38 7.29 32.91 35.47 14.75 Scallop flour with Millet flour
59.81 5.92 12.47 10.30 11.50 2.33
Physical Analysis Fish-based Product
Control (KgF)
Cookies 0.43±0.07 (breaking strength) Extrudate 3.12±1.54 (breaking strength) Fish Nugget (gel strength)
SSF with Corn flour(KgF) 0.61±0.13
SSF with Millet flour(KgF) 0.69±0.42
8.81±0.67
5.32±3.11
14.48±4.8 14.00±4.67
27.77±9.26
Ca : P Ratio in Products SSF with Millet flour(KgF)
Control (0%)
SSF with Corn flour(KgF)
Cookies
1 : 4.71
3.5 : 1
12.3 : 1
extrudate
1 : 7.9
3.2 : 1
3.39 : 1
Fish Nugget
1 : 2.78
3.9 : 1
3.4 : 1
Product
Conclusion
The best feed formulation using scallop shell flour, corn and millet flours to Ca-absorption of blood serum in mice was performed at ratio Ca:P of 3:1 with range of 2.53±0.11 – 2.67±0.16 mmol/L
There is positive corelation between calcium value with breaking strength (cookies = 0.96 dan extrudates = 0.49) or gel strength (fish nuggets = 0.94)
ACKNOWLEDGEMENT
Directorate General of Higher Education for research funding through National Strategy Grant in 2010 Laboratory of Clinical Phatology, Medical Faculty Diponegoro University
References Agustini, T. W., Akhmad S. F., dan Ulfa A., 2006. Modul Diversifikasi Produk Perikanan. Program Studi Teknologi Hasil Perikanan, Universitas Diponegoro. 74 hlm. Agustini, T. W., 2008. Peningkatan Mutu, Penanganan dan Pengolahan Kerang Simping di Kabupaten Brebes. Laporan Hasil Penelitian, Universitas Diponegoro. Association of Official Agriculture Chemist (AOAC)., 1984. Official Methods of Analysis on the Association of Official Agriculture Chemist. Washington DC. Astuti, E. M., 2010. Perbandingan Kandungan Asam Lemak pada Kerang Kipas-kipas (Amusium pleuronectes) dari Perairan Kendal dan Perairan Pemalang. Pdf (Diakses tanggal 29 Desember 2010) Badan Standardisasi Nasional., 1992. SNI 01-2973-1992. Mutu dan Cara Uji Biskuit. Jakarta. _______________________., 2000. SNI 01-2886-2000. Tentang Makanan Ringan Ekstrusi. Jakarta. ________________________., 2002. SNI 01-6683-2002. Nugget Ayam (Chicken Nugget). Jakarta. ________________________., 2009. SNI 2372.6:2009. Tentang Cara Uji Fisika-Bagian 6: Penentuan Mutu Pasta Pada Poduk Perikanan. Jakarta.
Departemen Kesehatan Republik Indonesia. 2005. Daftar Komposisi Bahan Makanan. Bhratara Karya Aksara, Jakarta. Ditjen Pengolahan dan Pemasaran Hasil Perikanan. 2008. Scallop Dalam Perdagangan: Warta Pasar Ikan Edisi Juli 2008 No. 59 (hal: 1). Departemen Kelautan dan Perikanan, Jakarta Fuadiyati, N., 1999. Pola Konsumsi Makanan Jajanan dan Status Gizi Remaja di dalam dan Pinggiran Kota Semarang (Studi Kasus pada Siswa SMU Kesatrian 2 dan SMU 2 Ungaran). Fakultas Ilmu Gizi, Universitas Diponegoro. (Skripsi). Hermanianto, J., Syarief, R., dan Ernawati, E., 2000. Analisis Sifat Fisiokimia Produk Ekstrusi Hasil Samping Penggilingan Padi (Menir dan Bekatul). Buletin Teknologi dan Industri Pangan. Vol 11 (1) hlm 5-10.
Ibrahim, Y., 2003. Studi Kelayakan Bisnis. Rineka Cipta, Jakarta. Khomsan, A., 2004. Pangan dan Gizi untuk Kesehatan. PT. Raja Grafindo Persada, Jakarta. 210 hlm. Manson, R. D., and Lind, D. A., 1996. Statistical Technuques in Business and Economic. Teknik Statistik untuk Bisnis dan Ekonomi. Erlangga, Jakarta. Nasution, R., 2003. Teknik Sampling. Fakultas Kesehatan Masyarakat. Universitas Sumatera Utara.
Oemarjati, B. S. dan Wardhana, W., 1990. Taksonomi Avertebrata: Pengantar Praktikum Laboratorium. Jakarta: UI Press. 177 hlm. Oregon Departement of Human Service (ODHS)., 1998. Calsium Carbonat, lime, limewater. Technical Buletin, Health Effect Informations. Pp 14. Perry and Larsen., 2004. Amusium papyraceum (Gabb, 1873) Paper Scallop. Guide to Shelf Invertebrates. Mexico. Purwadi, B., 2000. Riset Pemasaran, Implementasi dalam Bauran Masyarakat. Grasindo, Jakarta. 361 hlm. Riverina., 2009. Calsium and Phosphorus Source. Feed manufacturer. Sarwono, A., 2009. Pemanfaatan Tepung Cangkang Kerang Simping (Amusium sp.) dalam Upaya Fortifikasi Kalsium pada Produk Kue Kering (Cookies). Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro. (Skripsi). Sediaoetama, A.D., 1989. Ilmu Gizi untuk Mahasiswa dan Profesi. Dian Rakyat, Jakarta. 252 hlm. Srigandono, B., 1989. Rancangan Percobaan. Universitas Dipnegoro, Semarang. Steel, G.D. and Torrie, J.H., 1991. Prinsip dan Prosedur Statistika Suatu Pendekatn Biometrik. Edisi II. PT. Gramedia Pustaka Utama, Jakarta. 356 hlm. (Diterjemahkan oleh Bambang Sumantri). Susilowati, I., 2008. Upaya Mempertemukan Aspirasi Produsen dan Konsumen dalam Rangka Komersialisasi Usaha Kerang di Brebes. Laporan Hasil Penelitian, Universitas Diponegoro.
Thomas, R., J. C. Oliveira., H. Akdogan and K. L. McCarthy., 1994. Effect of Operating Conditions on Physical Caracteristics on Extruded Rice Starch. International Journal of Food Science and Technology 29: 503-514hm Trilaksani, W. dan Nurjanah., 2004. Teknologi Pengolahan Kerang-kerangan. Makalah Disampaikan pada Program Retooling TPSDP Kerjasama DIKTI-PKSPL. Bogor. Widowati, I., 2008. Identifikasi Sumberdaya dan Peningkatan Kesadaran Masyarakat pada Kerang Simping sebagai Hasil Laut Unggulan Masa Depan. Laporan Penelitian Universitas Diponegoro. Widowati, I., Jusup S., Indah S., Tri W. A., and Amin B. R., 2008. Small-Scale Fisheries of the Asian Moon Scallop Amusium pleuronectes in the Brebes Coast , Central Java, Indonesia. ICES CM 2008/ K:08. Yudiati, E., 2002. Variasi dan Distribusi Komposisi Biokimia Pada Kerang Amusium sp. Laporan Penelitian Dikrutin, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro. Yuwono, T., Tri W. A. dan Jusup S., 2010. Pemanfaatan Limbah Kerang simping (Amusium pleuronectes) Sebagai Bahan Pakan Itik Melalui Metode Silase. Pascasarjana, Universitas Diponegoro.
Corellation between Calcium and Physical Caracteristic of Product
Cookies
0.80 0.70 0.60 y = 0.0004x + 0.4443 R² = 0.9279
0.50 0.40
r = 0.96
0.30
10.00
Fish Nugget
9.00
0.20
8.00
0.10
7.00
0.00 0.00
6.00 200.00
400.00
600.00
800.00
y = 0.0055x + 3.9903 R² = 0.8981
5.00
R = 0.94
4.00 3.00 2.00 1.00
10.00
0.00 0.00
9.00
200.00
8.00 7.00 6.00 5.00 y = 0.003x + 4.2108 R² = 0.2482
4.00 3.00
r = 0.49
2.00 1.00 0.00 0.00
200.00
400.00
600.00
800.00
1000.00
extrudate
400.00
600.00
800.00
1000.00
TAMBAHAN
Statistical Analyzed 1.
2. 3. 4. 5.
Normality test and homogenity test (Srigandono, 1989). ANOVA one’s way (Srigandono, 1989) Honestly Significant Difference (HSD) Duncan’s test for calcium in blood Corelation test (Steel and Torrie, 1991) for calcium, phosphorus and physical caracteristics in fish-based products.
Statistical Analysis cookies Test
CALCIUM
PHOSPORUS
ANOVA
Highly significant different
Highly significant different
HSD
Highly significant different
Significant different (Control Treatment with SSF+ Corn flour)
Test
CALSIUM
PHOSPHORUS
ANOVA
Highly significant different
Highly significant different
HSD
Highly significant different
Highly significant different
Test
KALSIUM
PHOSPHORUS
ANOVA
Highly significant different
Highly significant different
HSD
Highly significant different
Highly significant different (SSF+ Corn flour with SSF+ Millet flour)
extrudate
Fish Nugget
Added value of Ca Flour from Asian Moon Scallop Shell Production Asian moon scallop in Brebes > 41 ton (Widowati et al., 2008)
Shell waste minimal 21.73 ton
Rendemen of Scallop Shell Flour 53.9% (Sarwono, 2009)
SHELL WASTE
BENEFITS OF AMSM
Rp. 2.000,- / Kg
Rp. 4.350,- / Kg Added Value 2.175 points
Added Value 0 points
Shell waste production as Ca Flour was 11.7 ton
BENEFITS OF Ca- Ekxtrusion Snack Rp. 60.000,- / Kg Added Value 30 points
Calcium Daily Consumption Time
Morning
Day
Evening
Daily Menu
1. Milk 250 mL 2. Bread 200 g 3. Butter 0,5 g 1. Rice 200 g 2. Vegetables 100 g 3. Chicken 100 g 1. Rice 200 g 2. Vegetables 100 g 3. Beef 100 g Total
Ca- extrudate interlude 2 x 50 gram Absorbtion Ca 30-75%
Calcium Consumption (mg / 100 gram) 143
Consumption per serving (mg/ 100 g)
10 15 5 220 14 5 220 11
20 7.5 10 220 14 10 220 11 870 mg Ca
291.33
582.66
50% Ca
TOTAL
357.5
1452.66 mg Ca 726.33 mg Ca
Alur Proses Pembuatan Cookies (Sarwono, 2009)
Alur Proses Pembuatan extrudate (Hermanianto et al., 2000)
Alur Proses Pembuatan Fish nugget (Modifikasi Agustini et al., 2006)
Bahan dalam Pembuatan Cangkang Kerang Simping Nama Bahan Cangkang
kerang
Kegunaan Sebagai bahan baku tepung kalsium
simping HCl
Sebagai larutan pengekstrak kalsium cangkang
Aquadest
Sebagai larutan Pengental
Tepung jagung
Sebagai Bahan Pencampur formula tepung kalsium
Tepung Jawawut
Sebagai Bahan Pencampur formula tepung kalsium
Bahan dalam pembuatan Fish Nugget Berat
Produk 100 g (%)
300 gram
46,13
Air es
150 mL
3,23
Garam
10,8 gram
1,38
Minyak
10,8 gram
1,66
Maizena
29,1 gram
2,45
Gula halus
3,6 gram
0,55
Bawang merah
4,8 gram
0,74
Bawang putih
1,2 gram
0,18
Lada
4,2 gram
0,09
Tepung terigu
21 gram
3,23
Tepung beras
1,5 gram
0,23
Baking powder
2,4 gram
0,37
Tepung Roti
120 gram
18,45
X
X
Nama Bahan Daging Ikan Giling
Formula tepung cangkang TOTAL BAHAN
= 650,4 gram + X
Bahan dalam Pembuatan Cookies Berat
Produk 100 g (%)
Mentega
100
19,19
Gula halus
100
19,19
Vanili
0,2
0,04
Tepung terigu
200
38,37
Maizena
20
3,84
Baking powder
0,5
0,10
Telur
50
9,59
Kismis
50
9,59
Essens susu
0,5
0,09
X
X
Nama Bahan
Formula tepung cangkang TOTAL BAHAN
= 521,2 gram + X
Bahan dalam Pembuatan extrudate
Nama Bahan Beras Formula tepung cangkang Minyak goreng
Berat
Produk 100 g (%)
250 gram
40,32
X
X
250 mL
Margarine
100 gram
Perisa Makanan
20 gram
40,32
16,13 3,23
TOTAL BAHAN
= 620 gram + X
Cara Formulasi
Formulasi Fish Nugget = Ca Bahan dasar + Ca Jawawut + Ca AMSM 96 + 1,74 + (100 - 96 – 1,74) = 96 x 47,33 + 1,74 x 6,41 + 2,26 x 17.230 100 = 4543,68 + 11,1534 + 38939,8 Ca = 43.540,7 / 100 Ca = 435,40 mg P Bahan dasar + P Jawawut + P AMSM 96 + 1,74 + (100 - 96 – 1,74) = 96 x 121,39 + 1,74 x 622,6 + 2,26 x 790 100 = 11653,44 + 1083,324 + 1785,4 P = 14522,164 / 100 P = 145,22 mg
Formulasi Makanan Ringan Tanpa Konsentrasi (%)
Bahan
Tepung
dasar
Cangkang
Fosfor
Jumlah
Konsentrasi (%)
Total Komposisi
Kalsium Fosfor
Fish Nugget
7
100
44,46
1206,1
1250,56
7,44
112,89
55,3
168,19
1,0
Konsentrasi (%)
Cookies
Ca/P
93
Total Komposisi Kalsium
Rasio
Bahan
Tepung
Rasio
dasar
Cangkang
Jumlah
Ca/P
98
2
100
Kalsium
14,48
344,6
359,08
4,27
Fosfor
68,24
15,8
84,04
1,0
Total Komposisi
Bahan
Tepung
dasar
Cangkang
Rasio Jumlah
Ca/P
99
0,77
99,77
3,29
192,5
195,79
3,13
62,42
0,15
62,58
1,0
extrudate
Formulasi Makanan Ringan dengan Penambahan Scallop flourdengan JG Konsentrasi (%)
Bahan
Tepung
Tepung
dasar
Jagung
Cangkang
Total Komposisi Kalsium Fosfor
Konsentrasi (%)
Total Komposisi
Kalsium Fosfor
Jumlah
Ca/P
Fish Nugget
93
4,15
2,85
100
44,46
0,08
491,05
535,60
3,00
112,89
43,31
22,51
178,72
1,0
Konsentrasi (%)
Cookies
Rasio
Bahan
Tepung
Tepung
dasar
Jagung
Cangkang
Total Komposisi
Rasio Jumlah
Ca/P
98
0,59
1,41
100
Kalsium
14,48
0,01
242,94
257,43
3,01
Fosfor
68,24
6,15
11,13
85,54
1,0
Bahan
Tepung
Tepung
dasar
Jagung
Cangkang
Rasio Jumlah
Ca/P
99
0,23
0,77
100
3,29
0,004
192,5
195,80
3,01
62,42
2,40
0,15
64,98
1,0
extrudate
Formulasi Makanan Ringan dengan Penambahan Scallop flourdengan JW Konsentrasi (%)
Bahan
Tepung
Tepung
dasar
Jawawut
Cangkang
96
1,74
2,26
100
45,89
0,11
389,39
435,40
3,00
116,53
10,83
17,85
145,22
1,0
Total Komposisi Kalsium Fosfor
Total Komposisi
Kalsium Fosfor
Ca/P
Fish Nugget
Tepung
Tepung
dasar
Jawawut
Cangkang
98
0,64
1,36
100
Kalsium
14,48
0,041
234,32
248,85
3,00
Fosfor
68,24
3,98
10,74
82,97
1,0
Total Komposisi
Konsentrasi (%)
Jumlah
Bahan Konsentrasi (%)
Cookies
Rasio
Bahan
Tepung
Tepung
dasar
Jawawut
Cangkang
98
1,18
0,82
100
3,26
0,07
205
208,33
3,01
61,79
7,34
0,16
69,30
1,0
Rasio Jumlah
Ca/P
Rasio Jumlah
Ca/P
extrudate
Pembentukan tulang dan gigi CaCO3 + PO4
CaPO4 + CO3
Kebutuhan makanan rinngan formulasi Scallop flourdengan JG No
Golongan Umur (tahun)
Kebutuhan Ca (mg / hari)
biskuit /hari
extrudate /hari
Fish Nugget/hari
1
1-9
500
143 g atau 15-16 kp
85 g atau 2,8 bks
170 g atau 14 bh
2
10-15
700
200 g atau 22,22 kp
120 g atau 4 bks
238 g atau 19-20 bh
16-19
600
171 g atau 19 kp
102 g atau 3,4 bks
204 g atau 17 bh
Pria 20-45
500
143 g atau 15-16 kp
85 g atau 2,8 bks
170 g atau 14 bh
45-59
800
229 g atau 25 kp
137 g atau 4,5 bks
272 g atau 22 bh
≥ 60
500
143 g atau 15-16 kp
85 g atau 2,8 bks
170 g atau 14 bh
Wanita 20-45
500
143 g atau 15-16 kp
85 g atau 2,8 b bks
170 g atau 14 bh
45-59
600
171 g atau 19 kp
102 g atau 3,4 bks
204 g atau 17 bh
3
Kebutuhan makanan ringan formulasi Scallop flour dengan JW No
Golongan Umur (tahun)
Kebutuhan Ca (mg / hari)
extrudate /hari
Fish Nugget/hari
1
1-9
500
52 g atau 1, 7bks
54,9 g atau 4,5 bh
2
10-15
700
73 g atau 2,4 bks
76,9 g atau 6,4 bh
16-19
600
63 g atau 2 bks
65 g atau 5,42 bh
Pria 20-45
500
52 g atau 1, 7bks
54,9 g atau 4,5 bh
45-59
800
84 g atau 2,8 bks
87,9 g atau 7,3 buah
≥ 60
500
52 g atau 1, 7bks
54,9 g atau 4,5 bh
Wanita 20-45
500
52 g atau 1, 7bks
54,9 g atau 4,5 bh
45-59
600
63 g atau 2 bks
65 g atau 5,42 bh
3
Wahyuni, M. 2007. Kerupuk Tinggi Kalsium: Perbaikan Nilai Tambah Limbah Cangkang Kerang Hijau Melalui Aplikasi Teknologi Tepat Guna. http://www. dkp.go.id. diakses tanggal 3 April 2008. Ca = 33,56 P = 0,12
Biaya Produksi AMSM No.
Jenis Biaya
1. -
Bahan baku = Cangkang Kerang Simping 5 Kg x Rp. 2.000,(2) HCl 12,5 liter x Rp. 7.500,- (5) Aquadest 25 liter x Rp. 500,Sewa Alat Penepungan Biaya Transportasi Total Biaya Produksi per Kg Keuntungan
Nilai (Rp) 10.000 93.750 12.500 100.000 2.000 10.000
Total (Rp) 228.250
45.650 4.350
Biaya Produksi extrudate No.
Jenis Biaya
1. 2. 3. 4.
Bahan baku = Beras 3 Kg x Rp. 8000,Minyak 2 lt x Rp. 10.000,Margarine 5 x Rp.3.000,Bumbu Instant 4 x Rp. 2.975,Tepung jagung Rp. 12.303,9 Tepung cangkang Rp. 310,Total Biaya Kemasan Kemasan plastik Rp. 8.000,Cetak Sablon Rp. 25.000,Total Biaya sewa alat Rp. 200.000,Biaya Transportasi
Nilai (Rp)
Total (Rp)
24.000 20.000 15.000 11.900 12.303,9 310
83.203,9
8.000 25.000
33.000
200.000 10.416,67
200.000 10.416,67
5.
Gaji Pegawai 2 org x Rp. 15.000,
30.000
30.000
6.
Biaya Pemeliharaan Rp. 2.739,73 TOTAL Total Biaya Produksi per Kg Dibulatkan
2.739,73
2.739,73 359.670,3 59.945,05 60.000
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